A fragrant soy sauce fried rice made with just mushrooms and eggs, no ham or char siu needed. The concentrated umami of the mushrooms and the caramelized soy sauce create an exceptionally savory flavor. Enjoy this simple yet deeply satisfying dish.
Ingredients
Main Ingredients (1 serving)
- Rice 250g
- Mushrooms 100g
- Egg 1
- Green onion (minced) 1 tbsp
Seasonings
- Taishoku Sesame Oil 1 tbsp+
- Salt pinch
- Pepper pinch
- Soy Sauce 1 tbsp
Steps
- Finely mince the mushrooms.
- Place the mushrooms in a pan without oil and heat over medium heat.
- Do not stir at first. Heat until steam comes out and you hear a sizzling sound.
- Once steam appears, stir and sauté until cooked.
- When the mushrooms soften and release their juices, remove them to a bowl. (Key Tip!) Heating without stirring initially helps to draw out the umami from the mushrooms.
- Wipe the pan with a paper towel after removing the mushrooms.
- Heat 1 tbsp+ Taishoku Sesame Oil in the pan over medium heat.
- Add the beaten egg and stir once.
- When the edges of the egg are half-cooked, add the 250g rice and flip immediately.
- Use a spatula to break up the rice and mix it with the egg until evenly coated. (Key Tip!) Adding the rice while the egg is still half-cooked and mixing quickly ensures fluffy fried rice.
- Once the rice becomes fluffy, add a pinch of salt and a pinch of pepper.
- Make a well in the center of the pan, return the sautéed mushrooms.
- Pour 1 tbsp soy sauce over the mushrooms, let it caramelize slightly, then mix everything together.
- Add 1 tbsp minced green onion and mix.
- Taste and add a tiny bit more soy sauce if needed, then mix well.
- Increase heat and stir-fry to combine. The dish is ready.
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